Department of Food Science and Technology, The Ohio State University , 110 Parker Food Science and Technology Building, 2015 Fyffe Road, Columbus, Ohio 43210, United States.
J Agric Food Chem. 2014 May 14;62(19):4408-16. doi: 10.1021/jf500655n. Epub 2014 May 1.
Andean potatoes are gaining popularity not only for their appealing colors and culinary uses but also for their potential higher content of polyphenolic compounds. The objective of this study was to identify potato varieties with increased phenolic content. This was achieved through characterization and quantitation of the phenolic composition in 20 varieties of native Andean potatoes from 4 different Solanum species with different colors. Major quantitative and qualitative differences among evaluated samples were more dependent on the coloration of the extracted sample rather than on the species. The most predominant anthocyanidins were petunidin-3-coumaroylrutinoside-5-glucoside and pelargonidin-3-coumaroylrutinoside-5-glucoside in purple and red potato extracts, respectively, while chlorogenic acid and its isomers were the main phenolic compund (43% of the total phenolic content). Our study suggested that the appropriate selection of native potatoes could provide new sources of polyphenolics with health promoting properties and natural pigments with increased stability for food applications.
安第斯土豆不仅因其诱人的颜色和烹饪用途而受到欢迎，还因为其可能含有更高含量的多酚化合物。本研究的目的是确定酚类含量增加的马铃薯品种。通过对来自 4 种不同茄属的 20 种安第斯本地马铃薯品种的酚类成分进行特征描述和定量分析，实现了这一目标，这些品种具有不同的颜色。评估样本之间的主要定量和定性差异更多地取决于提取物的颜色，而不是物种。紫色和红色马铃薯提取物中含量最多的花色苷分别为矢车菊素-3-香豆酰基芦丁糖苷-5-葡萄糖苷和天竺葵素-3-香豆酰基芦丁糖苷-5-葡萄糖苷，而绿原酸及其异构体是主要的酚类化合物（占总酚含量的 43%）。我们的研究表明，适当选择本地土豆可以为具有促进健康特性的多酚类物质和稳定性更高的天然色素提供新的来源，这些色素可用于食品应用。
